Fortified Espresso Coffee With Essential Oils: Compositional Analysis, Matrix Stability, and Antimicrobial Performance

In the present study the allelopathic effect of oregano (Oregano vulgare) and peppermint (Menta piperita) essential oil on olive seed germination was investigated. Five different concentrations of each essential oil (0%, 0.1%, 0.3%, 0.5% and 1%) were used. The seed germination percentage were calculated to determine the essential oils effect. Results shows that different concentrations of oregano and peppermint essential oil had significant effect on seed germination. Essential oil of oregano had remarkable allelopathic effect in olive seed germination even in a low concentration. In contrast peppermint essential oil could reduce seed germination percentage at higher concentrations. At 1% essential oil concentration of both aromatic plants exhibits inhibitory effect.

Phytotoxic activity of essential oil and water extract of peppermint (Mentha × piperita L. CV. Mitcham)

با توجه به تاثیرات منفی نگهدارنده های شیمیایی بر سلامت مصرف‌کنندگان، توجه مراجع قانونی و صنایع غذایی بر کاربرد اسانس‌ها و عصاره‌های گیاهی بعنوان نگهدارنده‌های طبیعی در مواد غذایی متمرکز شده است. در این پژوهش تاثیر اسانس‌های ریحان و مریم گلی کبیر بر رشد لیستریا مونوسیتوژنز و آسپرژیلوس فلاووس طی دوره نگهداری پنیر سفید ایرانی مورد مطالعه قرار گرفت. روش‌های بکار رفته در این تحقیق مشتمل بر تعیین حداقل غلظت مهارکنندگی رشد (MIC)، حداقل غلظت باکتری‌کشی (MBC) و حداقل غلظت قارچ‌کشی (MFC) اسانس‌ها، تعیین تاثیر غلظت‌های مختلف اسانس‌ها بر رشد لیستریا و آسپرژیلوس در پنیر طی دوره نگهداری محصول بود. ترکیبات اصلی اسانس مریم گلی کبیر شامل لینالیل استات، لینالول و اسانس ریحان شامل لینالول و آلفا-کادینول بود.MIC و MBC اسانس مریم گلی، به ترتیب، معادل 015/0% و 02/0% و اسانس ریحان برابر با 05/0% و 06/0% برای لیستریا بود. همچنین، MIC و MFC در برابر آسپرژیلوس برای اسانس مریم گلی معادل 5/0% و 65/0% و برای اسانس ریحان برابر با 6/0% و 8/0% بدست آمد. غلظت 35/0% اسانس مریم گلی و 5/0% اسانس ریحان از تولید اسپور توسط قارچ در محیط کشت جلوگیری نمود. اسانس مریم گلی در غلظت 1% طی دوره نگهداری پنیر از رشد آسپرژیلوس بطور کامل بازداری نمود و جمعیت لیستریا را نسبت به شاهد log 6 کاهش داد. اسانس ریحان تاثیر ضدمیکربی ضعیف‌تری نسبت به اسانس مریم گلی کبیر نشان داد.

Anesthesia and anesthetic action mechanism of essential oils of Aloysia triphylla and Cymbopogon flexuosus in silver catfish (Rhamdia quelen)

The antibacterial effects of essential oils (EOs) extracted from Thymus capitatus and Thymus algeriensis were assessed and evaluated against four pathogenic bacteria (Escherichia coli (ATCC 25922), Listeria monocytogenes (ATCC 19118), Staphylococcus aureus (ATCC 25923), and Salmonella typhimurium (ATCC 1402)) and one spoilage bacterium (Pseudomonas aeruginosa (ATCC 27853)). Both investigated EOs presented significant antimicrobial activities against all tested bacteria with a greater antibacterial effect of T. capitatus EO. In fact, the results indicated that the minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) of T. capitatus EO are in the range of 0.006–0.012% and 0.012–0.025%, respectively, while those of T. algeriensis EO ranged between 0.012 and 0.025% and 0.05%, respectively. Furthermore, the inhibitory effects of both EOs were appraised against the spoilage bacterium P. aeruginosa, inoculated in minced beef meat, at two different loads (105 and 108 CFU) mixed with different concentrations of EOs (0.01, 0.05, 1, and 3%) and stored at 4°C for 15 days. The obtained data demonstrated that the antibacterial effect of tested EOs varies significantly in regard to the levels of meat contamination and the concentrations of EOs. In fact, in the presence of 0.01 and 0.05% of oils, a decrease in bacterial growth p < 0.01 was observed; but, such an effect was more pronounced in the presence of higher concentrations of EOs (1 and 3%), regardless the level of meat contamination. Besides, at the low contamination level, both EOs exerted a rapid and a more pronounced antibacterial effect, as compared to the high contamination level. The results illustrated the efficacy of both EOs as preservatives in food against well-known pathogens of food-borne diseases and food spoilage, particularly in P. aeruginosa in beef meat. As regards sensory evaluation, the presence of T. capitatus EO proved to improve the sensory quality of minced beef meat.

Introduction: In recent years, people are more health-conscious and avoiding the use of synthetic drugs, which are not only harmful to them but also to the environment as they are manmade. So, there is an urgent need for naturally available biologically active compounds which are environment friendly and has tremendous health benefits for the welfare of human being. Trachyspermum Ammi, commonly known as ‘Ajwain,’ is a plant native to India. It has been shown to have antifungal, antioxidant, antimicrobial, antinociceptive, cytotoxic, hypolipidemic, antihypertensive, antispasmodic, broncho-dilating, antilithiasis, diuretic, abortifacient, antitussive, nematicidal, Anthelmintic and antifilarial properties. Furthermore, studies reveal the presence of a variety of phytochemical constituents, including carbohydrates, glycosides, saponins, phenolic compounds, volatile oil (thymol, -terpinene, para-cymene, and- and -pinene), protein, fat, fibre, and mineral matter containing calcium, phosphorous, iron, and nicotinic acid. Methods: TLC of essential oil of Trachyspermum ammi, was performed and revealed the presence of. Thymol. GC-FID & GC-MS analysis of essential oil shows the presence of 31 compounds. The most existing major compounds in essential oil were Thymol (33.40 %), γ-Terpinene (16.58 %), β-Pinene (13.82 %), 2-Pinene (6.02 %), 3-Cyclohexene-1-carboxaldehyde, 1,3,4-tri-methyl (5.35 %), p-Cymene (3.85 %), Linalool (2.89 %) and α-Thujene (2.44 %). Results: Antimicrobial activity of essential oil showed against Staphylococcus aureus and E. coli, it was proven by using cup well method by observing zone of inhibition to the microbial strains at different concentrations of essential oil. The minimum inhibitory concentration was also observed. Conclusion: It was confirmed that essential oil shows the antimicrobial activity as well as shows effect to fungal strains. In conclusion, the presence of numerous essential oil ingredients, and the results of experimental studies showed that Trachyspermum ammi essential oil possessed antioxidant, antibacterial, and antifungal action. Vulvovaginal candidiasis can be treated with this essential oil.

Background: The tomato (Solanum lycopersicum L.) is a widely cultivated and nutritionally valuable plant species, known for its culinary and health benefits. However, tomato crops are susceptible to various pests, including the tomato red spider mite (Tetranychus evansi), which can cause substantial yield losses. Essential oils from plants have shown potential as natural alternatives for pest management. Methods: This study investigated the interaction between essential oils from seven different tomato accessions namely; 1 (money maker), 13 (marglobe), 51 (PI 134417), 162 (JKUAT 22/202183), 182 (JKUAT 19), 428 (LA 2185) and 460 (LO 3279) and T. evansi. The aim was to understand the role of essential oils in shaping mite behavior. Essential oils were extracted from these diverse tomato accessions using steam distillation. The response of spider mites to these essential oils was assessed using Y-tube olfactometer and glass slide bioassays. Gas chromatography/mass spectrometry was used to analyze the composition of volatile compounds released by the essential oils. Results: Spider mite responses to different concentrations of essential oils were not significantly different among accessions. However, specific accessions, such as 51 and 428, elicited negative responses across concentrations. Analysis of volatile compounds revealed qualitative and quantitative variations in essential oil composition among accessions. Compounds like 2-tridecanone, 2-undecanone, β-caryophyllene, and α-humulene exhibited distinct abundance patterns across accessions. Conclusions: The study provides insights into the complex interaction between tomato essential oils and spider mite behavior. While concentrations of essential oils did not strongly influence mite responses, the unique composition of essential oils in different accessions played a crucial role. These findings suggest the potential for selective breeding of tomato varieties with specific essential oil profiles to enhance resistance to spider mites. The research contributes to our understanding of natural pest management strategies and underscores the importance of phytochemical diversity in shaping arthropod behavior.

This study aimed to perform invitro antiparasitic and antimicrobial tests with the essential oil (EO) of Schinus terebinthifolius against of fish and shrimp. The chemical composition of the EO of S. terebinthifolius was determined by gas chromatography. For the antiparasitic test, the protozoan Epistylis sp. obtained from parasitized Oreochromis niloticus was used, and exposed to different concentrations of EO (2%, 1%, 0.5%, 0.25%), and control with 1% grain alcohol. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) test with EO of S. terebinthifolius evaluated the antimicrobial potential, with serial dilutions starting at 2% and control with 1% grain alcohol, using the strains of Aeromonas hydrophila (2.2 × 108 CFU mL-1), Edwardsiella tarda, Vibrio parahaemolyticus, V. harveyi, and V. alginolyticus (2.0 × 108 CFU mL-1). Chemical analysis revealed that the major EO compounds of S. terebinthifolius were δ-3-Carene (56.00%) and α-Pinene (16.89%). In the antiparasitic test, the concentration of 2% EO showed 100% efficacy against Epistylis sp. within 5 min. In the antimicrobial tests, the concentration of 2% EO was effective against all bacteria tested. The EO of S. terebinthifolius demonstrated antiparasitic and antimicrobial activity at a concentration of 2%, standing out as an alternative to conventional antibiotics.

The aim of this study is to investigate preliminary antifungal activity of three essential oils by disc diffusion method, the essential oils of three plants used in traditional Sudanese medicine namely <i>Mentha spicata</i> (Lamiaceae), <i>Cymbopogon schoenanthus</i> L. (Poaceae), <i>and Citrus reticulata</i> (Rutaceae), was evaluated for their ability to inhibit the growth of selected phytopathogenic fungi <i>Fusarium oxysporum</i> f. sp. <i>ciceris</i> (causing wilt in chick pea) and the standard fungi <i>Aspergillus niger</i> was used for comparison. Essential oils were extracted by hydrodistilation using Clevenger apparatus. The experiment was carried out using disc diffusion method in different concentrations of essential oil on PDA culture at 25°C. The result showed essential oil of studied plants in all concentrations had completely inhibited growth for tested fungi.

Abstract. Hasan ZYM, Al-Halbosiy MMF, Al-Lihaibi RK, Al-Nauimi EH. 2022. Short Communication: Antimicrobial of lemongrass (Cymbopogon citratus L.) volatile oil and cytotoxic effects against L20B and MCF-7cell lines. Biodiversitas 23: 5298-5301. Lemongrass (Cymbopogon citratus L.) has been used in different countries in folk remedies for coughs, malaria, pneumonia, and others for many years. The development of bacterial resistance to available antibiotics has obligated finding for new agents to serve as potent antibacterial drugs. The present investigation deals with the effect of volatile lemongrass oil cultivated in Iraq, on different bacterial species and evaluates the cytotoxic activity of the extracted oil on L20B and MCF-7cell cancer cell lines. The plant samples were collected from the college of science /Baghdad University /scientific garden and classified as C. citratus L. by the plant herbarium at the same college. The volatile plant oil was extracted from fresh leaves at the laboratory of the plant biotechnology department of Biotechnology Research Center at Al-Nahrain university/Iraq. With the aid of the Clevenger apparatus, a hydro-distillation method was employed to quantify the lemon grass’s volatile oil. The extracted essential oil and the plant crud maceration were screened for their antibacterial activity against two Gram-negative bacteria (Escherichia coli, and Vibrio cholera) and two Gram-positive bacteria (Bacillus cereus and Staphylococcus aureus) using the well-diffusion method and disc diffusion method. The biological survey also included the cytotoxic effect of oil subjected to the anticancer activity in vitro on two cancer cell lines; L20B mouse cell line that expresses the genes for human cellular receptors for polioviruses, and the second line was the MCF-7 breast cancer cell line. As a result of this screening study, it was shown that the plant seemed to be rich in essential oil content. The Iraqi cultivated plant produced 1.5%v/w essential oil. The volatile oil affected both Gram-negative and Gram-positive strains in comparison to the crud plant extract among the selected bacterial cultures, the highest antibacterial activity was recorded against the Gram-positive strain S. aureus by well diffusion method. Besides, the plant oil showed an inhibitory effect on L20B cell line with a percent inhibitory growth rate reaching 47.1% at 1.125 ?l/mL of the oil concentration. While for the other cell line, MCF-7 cell line, the inhibitory growth rate percentage appeared for almost all concentrations in comparison with control after 24 hours, and even at a concentration of 0.3125?l/mL, the inhibitory growth rate percentage reached up to 86%. This study was conducted to high lightened the benefits of this plant as little study had been done for an Iraqi cultivated plant and the results showed the potent biological effects of the plant especially the volatile oil as an antimicrobial and as a potent cancer inhibitory agent.

Biofilms are complex communities of microorganisms that are enclosed in a matrix that shows increased resistance to antimicrobial and immunological encounters. Mostly, the traditional methods to control biofilm are exhausted; therefore, the aim is to evaluate the potential of essential oil (EO) from Tagetes minuta to encounter biofilm and other related virulence factors. The EO of T. minuta was extracted through steam-distillation, analyzed on gas chromatography-mass spectrometry, and the biofilm inhibition assays were performed with various concentrations of EO. Mainly the EO from T. minuta contains cis-β-ocimene (29.1%), trans-tagetenone (23.1%), and cis-tagetenone (17.7%). The virulence factors were monitored while applying different concentrations of EO and it was recorded that the EO from T. minuta significantly inhibited the virulence factors linked with quorum sensing (QS), such as pyocyanin production, protease production, and swarming motility. Biofilm formation is one of the most important virulence factors associated with the QS pathway and was inhibited up to 79% in the presence of EO. Antibacterial activity against the PAO1 of EO was not so promising particularly and it has high MIC (325 μg/mL) and MBC (5000 μg/mL). EO is quite efficient to inhibit biofilm in a very small concentration of 20 μg/mL, which confirms that the biofilm inhibition by EO is not by killing bacterial cells but by inhibiting the QS pathway. The study on PAO1 constructs carrying various QS reported genes confirmed that the EO interferes with the QS pathway that ultimately controls various virulence factors caused by PAO1.

Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage

Ageratum conyzoides essential oil as aflatoxin suppressor of Aspergillus flavus

Given the negative effects of chemical preservatives, recently there has been an increasing tendency to identify and utilize plants with preservative and antimicrobial properties. This study aimed to investigate the antimicrobial effects of Satureja edmondi on the growth form of Staphylococcus aureus in commercial soup. The plant was collected from the Chalabeh Mountains in Kermanshah. First, its essential oil was extracted by Clevenger apparatus. After the extraction of essential oil, the chemical compounds were characterized by GC/MS. Sensory acceptability and the effects of different concentrations of essential oil (0.01%, 0.02%, and 0.04%) with and without 0.5% nisin on the growth of S.aureus inoculated in commercially-prepared barley soup were investigated at 8 °C and 25 °C for 21 days. Data analysis was performed using SPSS software. Among the 30 identified compounds, the major chemical compounds of essential oil of S.edmondi were M-Thymol (39.64%), Gamma Terpinene (25.12%), p-Cymene (15.61%), and Alpha Terpinene (4.2%). At 25 °C, all concentrations of the essential oil with or without Nisin significantly reduced the number of the bacteria as compared with the control. With increasing concentrations, the log reduction became more significant and the effect of the essential oil without nisin was stronger. At 8 °C, the treatment with nisin and the treatment containing both nisin and essential oil had the most significant effect in reducing the number of bacteria. The barley soup sample containing essential oil with a concentration of 0.01% had the highest level of sensory acceptability. S. edmondi essential oil can be used to inhibit the growth of S.aureus in food products. Practical applications Given the antimicrobial effects of S. edmondi on the growth form of S. aureus in commercial soup, S. edmondi essential oil can be used to inhibit the growth of S.aureus in food products.

Essential oils have been widely studied because they are natural sources of substances that have antimicrobial properties. In fruit growing, especially in mango crop, anthracnose (Colletotrichum gloeosporioides) is considered the main disease because it causes series of damages in the fruit production chain and, in this sense, essential oils can be an option in this disease control. The objective of this study was to evaluate the effect of essential oils obtained from the leaves of Chá-de-moça (Pectis brevipedunculata) and Melosa (Dizygostemon riparius) in the in vitro and in vivo control of the C. gloeosporioides fungus, in seedlings and mango fruits. The in vitro bioassays were performed by testing the effect of different concentrations of essential oils (0, 1, 2, 3 and 4 µl/mL) on the reduction of mycelial growth of the C. gloeosporioides fungus. Additionally, the anthracnose control in mango seedlings (Tommy Atkins, Constantina, Comum and Rosa cultivars) was evaluated by foliar application of essential oils at 4 µl/mL concentration. Disease control in fruits of the same mango cultivars was evaluated at 3 µl/mL concentration of essential oils. The evaluation was carried out by measuring the average diameter of the colonies, for the in vitro treatment, and the lesions for the in vivo treatments, in two diametrically opposite directions. There was a decrease in the fungus mycelial growth in all tested concentrations. There was a decrease in the disease severity from the sixth day after the oils application in Tommy Atkins cultivar seedlings, when treated with both essential oils at 4 µl/mL concentration. As for preventive treatments with fruits, it was observed that all cultivars achieved a reduction in severity from 54.83% at 3 µl/mL concentration with the use of both essential oils. Given the results obtained, it was observed that the essential oils P. brevipedunculata and D. riparius can be a viable alternative in the anthracnose control in mango culture.